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Ingredients
- 40 g Parmesan cheese cut into cubes (3 cm)
- 20 g mozzarella cheese cut into cubes (3 cm)
- 2 slices bread cut into pieces and slightly frozen
- 1 onion cut into quarters
- 2 garlic cloves
- 3 anchovy fillets
- 1 tsp pickled capers drained
- 20 g olive oil
- 1 tsp dried oregano
- 2 tsp Vegetable stock paste (see Tips)
- 400 g canned crushed tomatoes
- 30 g water
- 190 g red capsicum cut into strips (2 cm) then strips cut into halves
- 130 g green capsicum cut into strips (2 cm) then strips cut into halves
- 310 g zucchini cut into pieces
- 4 yellow squash cut into quarters
- 400 g canned chickpeas rinsed and drained
- 50 g pitted green Sicilian olives
- 100 g feta cheese cut into cubes
- 1 pinch ground black pepper to taste
- Nutrition
- per 1 portion
- Calories
- 890 kcal / 3739 kJ
- Protein
- 49.3 g
- Fat
- 42 g
- Carbohydrates
- 66.2 g
- Fibre
- 26.7 g
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